Boozy Bites Series: Mudslide Pudding Shots

Alright, I know you are questioning, how strong can my love for mudslides be? Strong, a lot strong, so much that I’m working on a mudslide cake. For now, I am sharing an easy pudding shooter in a marbled chocolate cup for your game day grubbing or for whatever reason you may just want to enjoy these.

Mudslide Pudding Shooters

If you are a regular reader then you know I’ve made quite a few mudslides recipes. And since I’m running a Boozy Bites Series that will be featuring pudding shooters, I thought to kickstart the pudding shooter portion of it I would feature one my favorite drinks.

These are a fast and easy treat that you can whip up quickly. To shortcut the hands-on time further, just serve the boozy pudding mixture in a glass or tart shell. To make the cups I used a silicone mold, since they are more pliable and make for easy removal rather than the traditional metal or plastic chocolate forms.

Now that I have featured all three types of desserts for the Boozy Bite Series (marshmallows, Jello shots and pudding shooters) I will be moving on to your requests next week.

A few notes:

Make sure to buy instant pudding and not cook and stir or you will have a lumpy mix.

You can use Cool Whip instead of making homemade whip cream, but I find the texture works out better with the latter and can be left out at room temperature longer.

These can be prepared and fully assembled two days in advance and kept covered in the refrigerator.

Mudslide Pudding Shooters

Chocolate Shells

Ingredients:

¼ cup semi-sweet chocolate, melted

¾ cup white chocolate, melted

Mudslide Pudding Mix (makes approximately 2 ½ – 3cups)

Ingredients:

1 3.9 oz Instant Jell-O Chocolate Mix

3/4 cup milk

1/3 cup Kahlua

1/2 cup Bailey’s Irish Cream

1 1/2 cup homemade whip cream (recipe follows)

Instructions:

To make chocolate shells

1. Melt both chocolates. Using a small paint brush, lightly spot areas with semi-sweet chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.

To make mudslide pudding mix

1. Place pudding mix and milk in a bowl and whisk to combine. Add in Kahlua and Bailey’s and vigorously whisk to combine. Fold in whip cream until no streaks remain.

Assembly:

1. Fill a pastry bag with pudding mix and fit with preferred tip and pipe into chocolate shells.

I just made these and they are wonderful! I noticed that you don’t have the recipe posted for your whipped cream (although the recipe notes that it should be posted) so I thought I would bring that to your attention. I used my standard recipe with a little less sugar: 1 c heavy cream, 1 tsp vanilla and 2 tbsp sugar. That worked out well, although I only folded in half and used the other half to top the individual servings.

In any case, this is awesome! I served it in martini glasses with shaved chocolate instead of making the cups and it was just perfect

I’m trying these shooters for a party. So far…not that successful. The shot ‘glasses’ aren’t working out. I’m going for plan B….tiny baloons dipped in each chocolate…..I know that one will work. I’ll let you know how they go over!

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Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »